Vasiliki Lagouri BA MSc PhD, received her three degrees from Aristotle University of Thessaloniki and National and Kapodistrian University of Athens, Greece. She has research and academic experience (1992-2018) at Departments of Chemistry (Aristotle University of Thessaloniki), Food Technology (Technological Educational Institute of Thessaloniki), Organic Chemistry, Faculty of Chemistry and her current position is in the Department of Pharmacognosy and Chemistry of Natural Products, Faculty of Pharmacy, School of Health Sciences (National and Kapodistrian University of Athens, Greece). She has over 30 of publications in International Journals, Conference Proceedings and 2 Book chapter participations on food chemistry, natural antioxidants, and olive oil and olives as functional foods (number of citations more than 400). She has post-doc research experience on experimental designs and applications of different methods to study the chemistry of natural sources, the identification and quantification of biologically active polar and non-polar compounds. She offered her services as a reviewer for the Journals: International Journal of Food properties, Journal of the Science of Food and Agriculture, Central European Journal of Chemistry, Separation Science and Technology, Natural Products Research, Nutrients, Molecules. She is a member of the American Chemical Society, Society Free-Radical Research-Europe (SFRR-E), Oxygen Club of California (OCC), ISEKI-Food Association: European Association for Integrating Food Science and Engineering Knowledge Into the Food Chain and the Greek Chemist’s Union and she is included in Who’s Who of America.